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I followed recipe exactly and it was good. Served with mango chutney and it was way better. Plan to add more spice and ginger next time I make it. This is only my second time using an instant pot so did not want to adjust the recipe.

If this recipe was "dull" or "bland" per other reviews, then the problem is with the cook. If you follow the directions, this is a delicious home-run. I used regular coconut milk and worked as well as light coconut milk. Other than that, ignore reviews from incompetent cooks and enjoy.

It's a good base recipe, cooking times are spot on but if done as listed it's bland. I took it into a Thai direction to give it some flavor.
I use way more ginger so it's nearly one to one with the medium onion. Instead of using powdered spices I use a two teaspoons of green curry paste. I replaced the salt with two tablespoons of fish sauce. You can also at this point add some jalapenos or red chili flakes depending on how spicy you like it. Adding lemon grass at this point also gives it some nice floral notes. At this point add the chicken and follow the recipe as is.

This recipe is a poor proponent for the instant pot. If this was my first time using it, I would severely regret my purchase. I made additional vegetables and added significantly more spice to make this flavorful enough for my palate. Would not recommend.

This is borderline inedible the way the recipe is written, and it completely lacks what it needs most, inclusion of vegetables in addition to the chicken. Something like zucchine, bell peppers, carrots improve the recipe markedly, but the instructions you’re given here are completely wrong. Slicing the ginger instead of grating or mincing it imparts little to no flavor, the chicken is -in my opinion - over cooked and dry, and the small amount of tumeric and curry powder will leave you with the most tasteless mush of a coconut curry and rice dish I’ve ever had. Look elsewhere for dinner tonight.

I made this in a slow cooker and the rice separately in a pot on the stove. It was good, but a bit on the bland side. Maybe the curry powder was older than first imagined. Next time I'll pay more attention as I go along.

This was the first recipe I made in new instant pot, major hit with the family. I did make the rice separately after reading the review about mushy uniform texture, and I think that was a good call. Also used the squirt tubes of prechopped garlic and ginger instead of chopping fresh, time saving as I cook with a baby on one hip. Might have been even better with fresh chopped aromatics, but it was really good even this way. At the end, I mixed in an entire bunch of cilantro and it really worked. Winner of a weeknight family dinner.

One-pot-meals are so often like this - mushy and uniformly dull. Spice level was fine, but rice was almost indistinguishable from chicken. Bachelor Chow, at best. Suggestion - Cook chicken as directed, spoon broth over rice cooked normally.